Corn Stir-Fry with Tofu & Jalapeño Peppers

Bowl of Corn Stir Fry with chopsticks on the side.

5 from 2 votes

Corn Stir-Fry with Tofu & Jalapeño Peppers

Stir-fried corn is the star ingredient in this scrumptious vegan summer dinner! It's also made with protein-packed pan-fried tofu, spicy jalapeño peppers, fresh basil, and a flavorful sauce. It's super easy and so tasty!

Prep Time15

Cook Time20

Total Time35

Course: Main

Cuisine: American, Asian-Inspired

Servings:

Calories: 255kcal

Author: Alissa Saenz

Ingredients

2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon lime juice
1 teaspoon cornstarch
2 tablespoons vegetable oil, divided
1 (16 ounce/454 gram) package super-firm tofu, diced (about ½ inch)
½ cup thinly sliced shallots (about 1 shallot)
2 jalapeño peppers, seeded and sliced (Note 1)
3 garlic cloves, minced
4 cups fresh corn kernels (about 5 ears of corn)
2 scallions, cut into 1-inch pieces
1 cup fresh basil leaves, roughly chopped
Cooked rice, for serving, optional

US Customary - Metric

Instructions

Stir the soy sauce, hoisin sauce, lime juice, and cornstarch together in a small bowl.
Coat the bottom of a large wok or skillet with one tablespoon of the oil and place it over medium heat. Give the oil a minute to heat up, then add the tofu cubes in an even layer (Note 2). Cook the tofu for about 10 minutes, flipping the pieces once or twice. Remove them from the wok and transfer them to a plate when the pieces are golden brown.
Add the remaining tablespoon of oil to the wok and raise the heat to medium-high. Add the shallot and jalapeño. Stir-fry these ingredients for about 4 minutes, until they soften a bit and the shallots start to brown.
Push the shallots and jalapeños to the side and add the garlic to the wok. Sauté it for about 30 seconds, stirring it constantly, until it becomes very fragrant.
Add the corn to the wok. Stir-fry the corn for about 3 minutes, stirring and then occasionally letting the kernels sit on the hot surface for about 30 seconds at a time so they brown in spots (Note 3).
Return the tofu to the wok, then add the sauce. Continue stir-frying the mixture for a minute or two, until the sauce thickens and coats the corn and tofu.
Stir in the scallions and basil. Continue to stir-fry the mixture for a few seconds, until the basil wilts, then remove the wok from heat.
Serve the stir-fry on it's own, or with rice.

Notes

You can leave the seeds in your peppers for extra heat, if desired.
Cook the tofu in batches in you can't fit it all in one layer.
Keep a close eye on the wok. Always stir and/or remove it from heat if it starts to smoke.

Nutrition